Application of Bacillus subtilis on red onion (Allium ascalonicum)

Abstract

The increase of public consumption of red onion urge the increased production in order to meet consumer needs. To increase red onion production, it is necessary to formulate cheap and easy technology. This study aims to examine the effect of Bacillus subtilis on the growth and production of red onion (Allium ascalonicum). The research was conducted at the Laboratory of Plant Diseases, Department of Plant Pests and Diseases and Experimental Fam Land, Faculty of Agriculture, Hasanuddin University Makassar. The study was conducted from February to April 2020. 80-days old red onion were treated with Bacillus subtilis bacteria consisting of 4 levels, namely control (p0), 104 density (p1), 108 density (p2), and 1012 density (p3). The results showed that the application of Bacillus subtilis affected the number of leaves, number of stems (tillers), number of bulbs, bulbs diameter (mm), and bulbs wet weight per plant (grams) with the best treatment at a density of 108 (p2). The rate of sprouting was not affected by the application of Bacillus subtilis.